Strawberry Meringues

So, unless you were born today, the Super Bowl was yesterday. And if you have Facebook friends like mine, they were updating you with play-by-plays the entire freaking time.

Like, I get it. If I wanted to watch approximately 235974 hours of football, I would be doing so. But I use Facebook as an escape – a way to creepily peer into the lives of my friends and acquaintances, not get misfit ESPN commentators giving me second-by-second descriptions of everything happening.

It’s kinda like how I feel about going to the movies, with everyone talking and repeating lines during the film. It’s a movie, not a freakin’ interactive play. Keep yo’ trap shut, homie.

Maybe I’m just bitter? Probably. Don’t answer that.

Anywho. After an unsuccessful attempt at escaping to Facebook yesterday, I decided to do some brainstorming for Valentine’s Day inspiration. It was then that I remembered I had made some Cotton Candy Meringues a couple years back and how delicious they were! Meringues only seem hard, but they’re actually quite simple to prepare and make for a light, airy, and quite delectable cookie!

Light and airy, these melt-in-your-mouth cookies are delectable and so perfect for Valentine's Day! If you'd like, dip the bottoms in melted chocolate or melted white chocolate for an extra special treat!

Preheat your oven to 175 degrees F and line two baking sheets with silicone liners or parchment paper. Set aside.

Meanwhile, fill the bottom of a medium pot with water and bring it to a simmer on the stove. Place the metal bowl of a stand mixer (or another glass bowl larger than the pot) over the simmering water and quickly add in the egg whites and sugar, whisking them until frothy. Once frothed, remove from the stove and quickly attach the stand mixer bowl to the machine or pour the mixture into a stand mixer bowl.

Add in the cream of tartar and strawberry shortcake flavor packet, and using the whisk attachment, begin whipping the mixture until stiff, glossy peaks have formed (about 6-8 minutes on medium speed). The peaks are done when they stand straight up. IF YOU ARE USING STRAWBERRY EXTRACT, blend in the extract and food coloring once the peaks are just about stiff, then whip until stiff.

Spoon the meringue into a disposable piping bag attached with an open star tip and pipe little mounds of meringue onto the prepared baking sheets. If you'd like, top them with assorted Valentine's sprinkles for a festive touch. Bake for approximately 1 hour and 40 minutes, rotating pans halfway through baking time to ensure even cooking. Once the meringues are done, turn off the oven, crack the oven door, and allow the meringues to set and finish cooling in the oven.

Once cooled, remove from the oven and gently peel from the baking sheets. Dip in chocolate if you'd like, or serve immediately!

I love how tender these soft and airy cookies are! They practically dissolve on your tongue with a delectable, airy texture and a wonderful strawberry flavor 🙂 The sprinkles add a festive touch and make these cookies extra special, but feel free to omit the sprinkles if you’d like, or use sparkling caster sugar for a sparkly feel!

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 28-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…